Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety

Study on gastric digestion behavior of phytase-treated soybean protein: A semi-dynamic digestion method

The digestive characteristics of plant proteins are crucial for their nutritional value and utilization efficiency. In this study, an in vitro semi-dynamic digestion model was employed to investigate the gastric digestion process of soybean protein after treatment with phytase. The results found that phytase treatment reduced the phytate content in soybean proteins (22.83 ± 0.09 to 8.72 ± 0.07 mg/g), shifted its isoelectric point towards the alkaline range by 1 pH unit, and significantly improved its solubility at pH 4.0. Particularly for protein sample treated with phytase after acid precipitation, the formation of aggregates during digestion was weakened, resulting in a significantly higher digestion rate compared to untreated SPI, with digestion being at least 15 min faster than SPI. This study provides a strategy for preparing soybean protein with faster digestion and weaker clot-forming ability during digestion, which offers insights for the application of soybean protein in clinical nutrition products and specialized medical foods.

Occurrence and distribution of phytic acid and its degradation products in soybeans in China: Analytical challenges

Phytic acid (IP6) and its degradation products lower myo-inositol phosphates exert different impacts on nutrient bioavailability and product quality characteristics. However, information regarding the occurrence of IP6 and its degradation products is scarce. In this work, simultaneous determination of IP6 and its degradation products in soybeans was developed, with emphasis on analysis by UPLC-MS/MS and a BEH Amide column both with hybrid surface technology. The retention and analyte/metal surface interactions issues were effectively addressed without ion-pairing reagents addition or derivatization. This method was applied to analyze soybeans from China. Total contents were 0.44-13.2 mg/g, and IP6 and its degradation product myo-inositol pentakisphosphate (IP5) were the predominant analytes, accounting for over 99%. Accession type significantly affected IP5 content, and landraces had significantly higher IP5 than cultivars. Geographically, the lowest IP6 was concentrated in the Huanghuaihai region. Significant correlations existed between IP6 and longitude, altitude, and annual cumulative sunshine hours. This study provides comprehensive insights into the IP6 and its degradation product profile in soybeans, which will benefit breeding soybeans based on specific requirements.

High water resistance starch based intelligent label for the freshness monitoring of beverages

The traditional starch-based intelligent freshness labels struggle to maintain long-term structural stability when exposed to moisture. To solve this problem, we prepared composite crosslinked labels using phytic acid for double crosslinking of corn starch and soybean isolate proteins, with anthocyanin serving as the chromogenic dye. The mechanical properties, hydrophobic characteristics, and pH responsivity of these crosslinked labels were assessed in this study. The prepared double-crosslinked labels showed reduced moisture content (15.96%), diminished swelling (147.21%), decreased solubility (28.55%), and minimized water permeability, which suggested that they have enhanced hydrophobicity and densification. The crosslinked labels demonstrated the ability to maintain morphological stability when immersed in water for 12 h. Additionally, the mechanical properties of the crosslinked labels were enhanced without compromising their pH-sensing capabilities, demonstrated a color response visible to the naked eye for milk and coconut water freshness monitoring, suggesting great potential for application in beverages freshness monitoring.

Ionically assembled hemostatic powders with rapid self-gelation, strong acid resistance, and on-demand removability for upper gastrointestinal bleeding

Upper gastrointestinal bleeding (UGIB) is bleeding in the upper part of the gastrointestinal tract with an acidic and dynamic environment that limits the application of conventional hemostatic materials. This study focuses on the development of N-[(2-hydroxy-3-trimethylammonium) propyl] chitosan chloride/phytic acid (HTCC/PA, HP) powders with fast hemostatic capability and strong acid resistance, for potential applications in managing UGIB. Upon contact with liquids within 5 seconds, HP powders rapidly transform into hydrogels, forming ionic networks through electrostatic interactions. The ionic crosslinking process facilitates the HP powders with high blood absorption (3.4 times of self-weight), sufficient tissue adhesion (5.2 and 6.1 kPa on porcine skin and stomach, respectively), and hemostasis (within 15 seconds for in vitro clotting). Interestingly, the PA imparts the HP powders with strong acid resistance (69.8% mass remaining after 10 days of incubation at pH 1) and on-demand removable sealing while HTCC contributes to fast hemostasis and good wet adhesion. Moreover, the HP powders show good biocompatibility and promote wound healing. Therefore, these characteristics highlight the promising clinical potential of HP powders for effectively managing UGIB.

Recycled lithium battery nanomaterials as a sustainable nanofertilizer: Reduced peanut allergenicity and improved seed quality

The rapidly increasing amount of end-of-life lithium iron phosphate (LiFePO4) batteries has raised significant environmental concerns. This study offers a strategy for a paradigm shift by transforming this growing waste into a valuable resource by recycling discarded LiFePO4 batteries and safely integrating the materials into sustainable agriculture. We used five types of LiFePO4 (10, 50 mg kg-1) applied to soil planted with peanuts in a full-culture experiment. Our results show that addition of <50 mg kg-1 of recycled nano-LiFePO4 (rn-LiFePO4) has a multifaceted positive impact on peanut because of sustainable release of nutrients and nano-specific effects, not only enhancing photosynthesis and root growth but also increasing yield by 22 %-34 % while simultaneously elevating seed nutritional quality. Moreover, a remarkable reduction (up to 99.78 % at 10 mg kg-1 rn-LiFePO4) in the expression of allergen genes was evident following exposure to LiFePO4, which showed a significant negative correlation with Fe content in the seeds. The decreased peanut allergen gene expression was mediated by a downregulation of metabolites associated with protein digestion and absorption. Furthermore, rhizosphere soil immune system enhancement may indirectly enhance immune responses to peanut allergy. This study suggests the significant potential of nanoscale LiFePO4 recycled from Li battery, including enhancing crop yield quality and mitigating peanut allergy concerns while simultaneously addressing a growing waste stream of concern.

Food industry side streams: an unexploited source for biotechnological phosphorus upcycling

The phosphorus shortage is an unavoidable challenge that requires strategies to replace phosphorus sourced from ores. Food industry by-products are an unscoped resource for sustainable phosphorus recovery. Recent advances include biotechnological phosphorus upcycling from phytate-rich plant residues to polyphosphate as a food additive. The valorization of by-products such as deoiled seeds or brans additionally provides low-phosphorus feed and thereby minimizes the environmental burden. Phytate reduction in a cereal-rich diet by adding enzyme formulation is a further strategy that limits its antinutritive effect. However, sustainable P-management depends on phytases that have been customized and enhanced for thermostability and specific activity. The circular phosphorus economy is driven by emerging value chains and maturing phosphorus recovery technologies for market entry.

Potential of phytic acid in synergy with sodium chloride as a natural-borne preservative to inactivate Escherichia coli O157:H7 and inhibit natural microflora in fresh noodles at room temperature

The increase in consumer demand and the high cost of maintaining a cold chain during distribution emphasize the need for preservative technology to ensure the microbiological quality of fresh noodles with a moisture content of 32-40%. However, few studies have been conducted to increase the storage stability of fresh noodles by using a preservative with a significant inhibitory effect against microorganisms and/or minimizing the use of synthetic antimicrobial agents. This study aimed to propose a synergistic natural-borne antimicrobial that could interact with NaCl, an essential component of noodles, for extended preservation of fresh noodles at room temperature. NaCl (0-1.6% (w/w) based on the total weight of the noodle dough) and phytic acid (0-1.0% (v/w)) were applied to fresh noodles. The bactericidal effect on Escherichia coli O157:H7 and the inhibitory effect on the indigenous microflora were assessed within 21 days at 30 °C. After cooking fresh noodles, physicochemical/textural and sensory characteristics (whiteness, pH, water activity; hardness, adhesiveness, springiness, chewiness; appearance, odor, overall acceptance) were further evaluated as objective and subjective quality parameters. In fresh noodles preserved with 0.6% phytic acid and 1.6% NaCl, the E. coli O157:H7 population was eliminated below the detection limit (>5.8 log reduction; P < 0.05) within 4 days of storage. This preservative significantly inhibited (P < 0.05) the mesophilic bacterial and total yeast/mold counts naturally present in fresh noodles for 12 days, while the largest antimicrobial activity was observed in noodles supplemented with 1.0% phytic acid combined with 1.0-1.6% NaCl. Although the objective parameters were significantly affected by the preservatives, analysis of the subjective parameters demonstrated that all samples were slightly or moderately favored by the panelists (P > 0.05). Considering the normal range of objective parameters for fresh noodles, the optimal preservative was determined to be 0.6% phytic acid and 1.6% NaCl. This study suggests the potential use of phytic acid as a natural-borne preservative that combines with NaCl in fresh noodles and exerts a synergistic effect. The developed method is expected to be applicable to extending the shelf life of other grain-based foods containing NaCl as an essential ingredient.

High geological background concentrations of As and Cd in karstic soils may not contribute to greater risks to human health via rice consumption

High geological background concentrations of toxic metal(loid)s arsenic (As) and cadmium (Cd) from natural enrichment in soils of karst regions have attracted much attention. In this study, paired soil-rice samples were collected from karst and non-karst regions in Guangxi, China to assess the potential risks of metal(loid) transfer from soil to rice grains, and rice grains to humans. Our results indicate that the karstic soils had greater As (25.7 vs. 12.4 mg·kg-1) and Cd (2.12 vs. 1.04 mg·kg-1) contents than those in non-karstic soils. However, metal(loid) transfer from soil to rice grains (ratio of rice grains to soil content) of As and Cd was 40 % and 49 % lower in karst regions, which may relate to their 42 % and 61 % lower HNO3-extractable As and CaCl2-extractable Cd, resulting in similar As/Cd contents in karstic and non-karstic rice grains. In vitro assay using a modified physiologically-based extraction test shows that karstic rice grains had a lower As/Cd bioaccessibility than non-karstic grains, which can be attributed to their ∼50 % greater P content, which negatively correlated with As/Cd bioaccessibility. Additionally, karstic rice grains had 39 % greater phytate and exhibited 45 % and 9.4 % lower As and Cd bioaccessibility in the gastric phase with phytate supplement at 0.6 %. Our work indicates that despite the greater As/Cd contents in karstic soils, the risks of As/Cd transfer from soil to rice grains as well as their exposure risks to humans via rice consumption may not be greater than non-karst regions.

Effect of Germination on the Digestion of Legume Proteins

As one of the main sources of plant protein, it is important to improve the protein digestibility of legumes. Faced with population growth and increasing environmental pressures, it is essential to find a green approach. Germination meets this requirement, and in the process of natural growth, some enzymes are activated to make dynamic changes in the protein itself; at the same time, other substances (especially anti-nutrient factors) can also be degraded by enzymes or their properties (water solubility, etc.), thereby reducing the binding with protein, and finally improving the protein digestibility of beans under the combined influence of these factors The whole process is low-carbon, environmentally friendly and safe. Therefore, this paper summarizes this process to provide a reference for the subsequent development of soybean functional food, especially the germination of soybean functional food.

Spatiotemporal assessment of protein and lipid oxidation in concentrated oil-in-water emulsions stabilized with legume protein isolates

The growing trend of substituting animal-based proteins with plant-based proteins requires more understanding of the functionality and stability of vegan mayonnaises, especially regarding their susceptibility to lipid and protein oxidation. Here, we investigate the spatial and temporal dynamics of lipid and protein oxidation in emulsions stabilized with legume ((hydrolyzed) soy, pea, and faba bean) protein isolates (hSPI, SPI, PPI, FPI). We assessed lipid oxidation globally by NMR and locally by confocal laser scanning microscopy using the oxidation-sensitive fluorescent dye BODIPY 665/676. Further, we assessed local protein oxidation by employing protein autofluorescence and the fluorescently labeled radical spin-trap CAMPO-AFDye 647. Oxidation of oil in droplets was governed by the presence of tocopherols in the oil phase and pro-oxidant transition metals that were introduced via the protein isolates. Non-stripped oil emulsions stabilized with PPI and hSPI displayed higher levels of lipid hydroperoxides as compared to emulsions prepared with SPI and FPI. We attribute this finding to higher availability of catalytically active transition metals in PPI and hSPI. For stripped oil emulsions stabilized with SPI and FPI, lipid hydroperoxide concentrations were negligible in the presence of ascorbic acid, indicating that this agent acted as antioxidant. For the emulsions prepared with PPI and hSPI, lipid hydroperoxide formation was only partly inhibited by ascorbic acid, indicating a role as prooxidant. Interestingly, we observed protein-lipid aggregates in all emulsions. The aggregates underwent fast and extensive co-oxidation, which was also modulated by transition metals and tocopherols originating from the oil phase. Our study demonstrates the potential of spatiotemporal imaging techniques to enhance our understanding of the oxidation processes in emulsions stabilized with plant proteins.

Effect of roasting temperature and soaking time on the nutritional, antinutrional and sensory properties of protein-based meat analog from lupine

White lupine is a legume crop rich in adequate valuable nutrient profiles especially used as a possible source of proteins where animal-based proteins are scarce. However, there is little documented information about the effect of processing conditions to produce lupine protein-based meat analog. This study explores the impact of roasting temperature (raw, 130, 140, and 150 °C) and soaking time (raw, 2, 4, and 6 days) on the chemical compositions, physical quality, and sensory attributes of meat analog. The result showed that roasting at 140 °C and soaking for 4 days significantly increased (p˂0.05) the proximate and mineral contents of the meat analog. The highest protein content (82.46 %) was obtained at T2t2 (roasted at 140 °C and soaked for 4 days). While the lowest protein content (62.47 %) was observed at T3t3 (roasted at 150 °C and soaked for 4 days). Similarly, the highest (93.17 %) and lowest (79.47 %) cooking yields were obtained at T2t2 and T3t3 respectively. Roasting and soaking conditions also showed a significant effect (p˂0.05) on the anti-nutrient contents of meat analog. The highest overall sensory acceptability (6.40) of the meat analog was observed at T2t2. The research suggests that suitable processing conditions can enhance the nutritional profiles of lupine protein-based meat analog, potentially enabling its industrial production and global market entry.

Effects of removing phytic acid on the bioaccessibility of Ca/Fe/Zn and protein digestion in soymilk

BACKGROUND

Soymilk is a high-quality source of protein and minerals, such as calcium (Ca), iron (Fe), and zinc (Zn). However, phytic acid in soymilk restricts mineral and protein availability. We here investigated the effects of removing phytic acid on the physicochemical properties, mineral (Ca, Fe, and Zn) bioaccessibility, and protein digestibility of soymilk.

RESULTS

Physicochemical property analysis revealed that the removal of phytic acid reduced protein accumulation at the gastric stage, thereby facilitating soymilk matrix digestion. The removal of phytic acid significantly increased Zn bioaccessibility by 18.19% in low-protein soymilk and Ca and Fe bioaccessibility by 31.20% and 30.03%, respectively, in high-protein soymilk.

CONCLUSION

Removing phytic acid was beneficial for the hydrolysis of high-molecular-weight proteins and increased the soluble protein content in soymilk, which was conducive to protein digestion. This study offers a feasible guide for developing plant-based milk with high nutrient bioaccessibility. © 2024 Society of Chemical Industry.

Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources

This review aims to provide an updated overview of the effects of protein extraction/recovery on antinutritional factors (ANFs) in plant protein ingredients, such as protein-rich fractions, protein concentrates, and isolates. ANFs mainly include lectins, trypsin inhibitors, phytic acid, phenolic compounds, oxalates, saponins, tannins, and cyanogenic glycosides. The current technologies used to recover proteins (e.g., wet extraction, dry fractionation) and novel technologies (e.g., membrane processing) are included in this review. The mechanisms involved during protein extraction/recovery that may enhance or decrease the ANF content in plant protein ingredients are discussed. However, studies on the effects of protein extraction/recovery on specific ANFs are still scarce, especially for novel technologies such as ultrasound- and microwave-assisted extraction and membrane processing. Although the negative effects of ANFs on protein digestibility and the overall absorption of plant proteins and other nutrients are a health concern, it is also important to highlight the potential positive effects of ANFs. This is particularly relevant given the rise of novel protein ingredients in the market and the potential presence or absence of these factors and their effects on consumers' health.

Effect of dual modifications with ultrasonication and succinylation on Cicer arietinum protein-iron complexes: Characterization, digestibility, in-vitro cellular mineral uptake and preparation of fortified smoothie

The research aimed to evaluate the effect of ultrasonication and succinylation on the functional, iron binding, physiochemical, and cellular mineral uptake efficacy of chickpea protein concentrate. Succinylation resulted in significant improvements in the water-holding capacity (WHC) (25.47 %), oil-holding capacity (OHC) (31.38 %), and solubility (5.80 %) of the chickpea protein-iron complex. Mineral bioavailability significantly increased by 4.41 %, and there was a significant increase in cellular mineral uptake (64.64 %), retention (36.68 %), and transport (27.96 %). The ferritin content of the succinylated chickpea protein-iron complex showed a substantial increase of 66.31%. Furthermore, the dual modification approach combining ultrasonication and succinylation reduced the particle size of the protein-iron complex with a substantial reduction of 83.25 %. It also resulted in a significant enhancement of 51.5 % in the SH (sulfhydryl) content and 48.92 % in the surface hydrophobicity. Mineral bioavailability and cellular mineral uptake, retention, and transport were further enhanced through dual modification. In terms of application, the addition of single and dual-modified chickpea protein-iron complex to a fruit-based smoothie demonstrated positive acceptance in sensory attributes. Overall, the combined approach of succinylation and ultrasonication to the chickpea protein-iron complex shows a promising strategy for enhancing the physiochemical and techno-functional characteristics, cellular mineral uptake, and the development of vegan food products.

Solid-State Fermented Plant Foods as New Protein Sources

The current animal-based production of protein-rich foods is unsustainable, especially in light of continued population growth. New alternative proteinaceous foods are therefore required. Solid-state fermented plant foods from Africa and Asia include several mold- and Bacillus-fermented foods such as tempeh, sufu, and natto. These fermentations improve the protein digestibility of the plant food materials while also creating unique textures, flavors, and taste sensations. Understanding the nature of these transformations is of crucial interest to inspire the development of new plant-protein foods. In this review, we describe the conversions taking place in the plant food matrix as a result of these solid-state fermentations. We also summarize how these (nonlactic) plant food fermentations can lead to desirable flavor properties, such as kokumi and umami sensations, and improve the protein quality by removing antinutritional factors and producing additional essential amino acids in these foods.

Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential

Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. The nutritional role of sourdough is related to the final composition of fermented foods prepared through sourdough fermentation, and recently, sourdough has become an important application to improve nutrition characteristics of bread. Thanks to lactic acid bacteria (LAB) presented in sourdough microflora and metabolites partially produced by yeasts, technological and important nutritional features of the bread improve and an increase in shelf life is achieved. In addition, sourdough bread has a low glycemic index value, high protein digestibility, high mineral and antioxidant content, and improved dietary fiber composition, making it more attractive for human nutrition compared to regular bread. When the sourdough process is applied, the chemical and physical properties of fibers vary according to the degree of fermentation, revealing the physiological importance of dietary fiber and its importance to humans' large intestine microbiota. Therefore, taking these approach frameworks into consideration, this review highlights the benefits of sourdough fermentation in increasing nutrient availability and contributing positively to support human health.

On the Possible Effect of Phytic Acid (Myo-Inositol Hexaphosphoric Acid, IP6) on Cytochromes P450 and Systems of Xenobiotic Metabolism in Different Hepatic Models

As compounds of natural origin enter human body, it is necessary to investigate their possible interactions with the metabolism of drugs and xenobiotics in general, namely with the cytochrome P450 (CYP) system. Phytic acid (myo-inositol hexaphosphoric acid, IP6) is mainly present in plants but is also an endogenous compound present in mammalian cells and tissues. It has been shown to exhibit protective effect in many pathological conditions. For this paper, its interaction with CYPs was studied using human liver microsomes, primary human hepatocytes, the HepG2 cell line, and molecular docking. Docking experiments and absorption spectra demonstrated the weak ability of IP6 to interact in the heme active site of CYP1A. Molecular docking suggested that IP6 preferentially binds to the protein surface, whereas binding to the active site of CYP1A2 was found to be less probable. Subsequently, we investigated the ability of IP6 to modulate the metabolism of xenobiotics for both the mRNA expression and enzymatic activity of CYP1A enzymes. Our findings revealed that IP6 can slightly modulate the mRNA levels and enzyme activity of CYP1A. However, thanks to the relatively weak interactions of IP6 with CYPs, the chances of the mechanisms of clinically important drug-drug interactions involving IP6 are low.

Plant-based proteins from agro-industrial waste and by-products: Towards a more circular economy

There is a pressing need for affordable, abundant, and sustainable sources of proteins to address the rising nutrient demands of a growing global population. The food and agriculture sectors produce significant quantities of waste and by-products during the growing, harvesting, storing, transporting, and processing of raw materials. These waste and by-products can sometimes be converted into valuable protein-rich ingredients with excellent functional and nutritional attributes, thereby contributing to a more circular economy. This review critically assesses the potential for agro-industrial wastes and by-products to contribute to global protein requirements. Initially, we discuss the origins and molecular characteristics of plant proteins derived from agro-industrial waste and by-products. We then discuss the techno-functional attributes, extraction methods, and modification techniques that are applied to these plant proteins. Finally, challenges linked to the safety, allergenicity, anti-nutritional factors, digestibility, and sensory attributes of plant proteins derived from these sources are highlighted. The utilization of agro-industrial by-products and wastes as an economical, abundant, and sustainable protein source could contribute towards achieving the Sustainable Development Agenda's 2030 goal of a "zero hunger world", as well as mitigating fluctuations in food availability and prices, which have detrimental impacts on global food security and nutrition.

Feeding Value of Lupins, Field Peas, Faba Beans and Chickpeas for Poultry: An Overview

Grain legumes are fair sources of protein, amino acids and energy, and can be used as a replacement for soybean meal in poultry feed formulations as the soybean meal becomes short in supply and costly. However, a concern associated with the use of grain legumes in poultry feeding is the presence of antinutritional factors. The effective processing and utilisation of these grain legumes in poultry feeding are well documented. The current review focuses on four selected grain legumes (lupins [Lupinus albus and Lupinus angustifolius], field peas [Phaseolus vulgaris], faba beans [Vicia faba] and chickpeas [Cicer arietinum]) and their nutrient content, the presence of antinutritional factors, processing methods and feeding value, including updated data based on recent research findings.

Inositol hexaphosphate enhances chemotherapy by reversing senescence induced by persistently activated PERK and diphthamide modification of eEF2

Oxaliplatin is an important initial chemotherapy benefiting advanced-stage colorectal cancer patients. Frustratingly, acquired oxaliplatin resistance always occurs after sequential chemotherapy with diverse antineoplastic drugs. Therefore, an exploration of the mechanism of oxaliplatin resistance formation in-depth is urgently needed. We generated oxaliplatin-resistant colorectal cancer models by four representative compounds, and RNA-seq revealed that oxaliplatin resistance was mainly the result of cells' response to stimulus. Moreover, we proved persistent stimulus-induced endoplasmic reticulum stress (ERs) and associated cellular senescence were the core causes of oxaliplatin resistance. In addition, we screened diverse phytochemicals for ER inhibitors in silico, identifying inositol hexaphosphate (IP6), whose strong binding was confirmed by surface plasmon resonance. Finally, we confirmed the ability of IP6 to reverse colorectal cancer chemoresistance and investigated the mechanism of IP6 in the inhibition of diphthamide modification of eukaryotic elongation factor 2 (eEF2) and PERK activation. Our study demonstrated that oxaliplatin resistance contributed to cell senescence induced by persistently activated PERK and diphthamide modification of eEF2 levels, which were specifically reversed by combination therapy with IP6.

Pectin polysaccharide contribution to oleosome extraction after wet milling of rapeseed

Oleosomes are lipid composites providing energy storage in oilseeds. They possess a unique structure, comprised of a triglyceride core stabilized by a phospholipid-protein membrane, and they have shown potential to be used as ingredients in several food applications. Intact oleosomes are extracted by an aqueous process which includes soaking, milling, and gravitational separation. However, the details of the complexes formed between oleosomes, proteins and pectin polysaccharides during this extraction are not known. It was hypothesized that pectins play an important role during the oleosome separation, and different proteins will be complexed on the surface of the oleosomes, depending on the pH of extraction. Rapeseed extracts were treated with and without pectinase (Pectinex Ultra SP-L) and extracted at pH 5.7 or 8.5, as this will affect electrostatic complexation. Acidic conditions led to co-extraction of storage proteins, structured as dense oleosome emulsions, stabilized by a network of proteins and polysaccharides. Pectinase intensified this effect, highlighting pectic polysaccharides' role in bridging interactions among proteins and oleosomes under acidic conditions. The presence of this dense interstitial layer around the oleosomes protected them from coalescence during extraction. Conversely, under alkaline conditions, the extraction process yielded more purified oleosomes characterized by a larger particle size, most likely due to coalescence. Nevertheless, pectinase addition at pH 8.5 mitigated coalescence tendencies. These results contribute to a better understanding of the details of the colloidal complexes formed during extraction and can be used to modulate the composition of the extracted fractions, with significant consequences not only for yields and purity but also for the functional properties of the ingredients produced.

Underutilized green leafy vegetables: frontier in fortified food development and nutrition

From the ancient period, Green leafy vegetables (GLV) are part of the daily diet and were believed to have several health beneficial properties. Later it has been proved that GLV has outstanding nutritional value and can be used for medicinal benefits. GLV is particularly rich in minerals like iron, calcium, and zinc. These are also rich in vitamins like beta carotene, vitamin E, K, B and vitamin C. In addition, some anti-nutritional elements in GLV can be reduced if it is grown properly and processed properly before consumption. Tropical countries have a wide variety of these green plants such as Red Spinach, Amaranth, Malabar Spinach, Taro Leaf, Fenugreek leaf, Bengal Gram Leaves, Radish Leaves, Mustard Leaves, and many more. This review focuses on listing this wide range of GLVs (in total 54 underutilized GLVs) and their compositions in a comparative manner. GLV also possesses medicinal activities due to its rich bioactive and nutritional potential. Different processing techniques may alter the nutritional and bioactive potential of the GLVs significantly. The GLVs have been considered a food fortification agent, though not explored widely. All of these findings suggest that increasing GLV consumption could provide nutritional requirements necessary for proper growth as well as adequate protection against diseases caused by malnutrition.

Importance of binary and ternary complex formation on the functional and nutritional properties of legume proteins in presence of phytic acid and calcium

Nowadays, legumes are considered as a good source of plant-based proteins to replace animal ones. They are more favorable regarding environmental aspects and health benefits, therefore many people consider moving toward a greener diet. Interestingly, recent consumer trends are promoting pea and faba bean as alternatives to soybean. Both are rich in protein and a good source of essential nutrients and minerals (calcium). However, these advantages can be partially impaired due to their high phytic acid content. This natural polyphosphate is a major antinutrient in plant-based foods, as it can bind minerals (particularly calcium) and proteins, thereby reducing their digestibility and subsequent bioavailability. Indeed, complexes formed are insoluble and limiting the absorption of nutrients, thus lowering the nutritional value of pulses. To understand and overcome these issues, the present review will refine specific mechanisms involved in assemblies between these three essential compounds in legumes as soluble/insoluble binary or ternary complexes. Molecular interactions are influenced by the environmental medium including pH, ionic strength and molar concentrations modulating the stability of these complexes during protein extraction. Protein/phytic acid/calcium complexes stability is of high relevance for food processing affecting not only structure but also functional and nutritional properties of proteins in legume-based foods.

Application of state diagrams to understand the nature and kinetics of (bio)chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditions

Storage is a fundamental part of the common bean postharvest chain that ensures a steady supply of safe and nutritious beans of acceptable cooking quality to the consumers. Although it is known that extrinsic factors of temperature and relative humidity (influencing the bean moisture content) control the cooking quality deterioration of beans during storage, the precise interactions among these extrinsic factors and the physical state of the bean matrix in influencing the rate of quality deteriorative reactions is poorly understood. Understanding the types and kinetics of (bio)chemical reactions that influence the cooking quality of beans during storage is important in establishing suitable storage conditions to ensure quality stability. In this review, we integrate the current insights on glass transition phenomena and its significance in describing the kinetics of (bio)chemical reactions that influence the cooking quality changes during storage of common beans. Furthermore, a storage stability map based on the glass transition temperature of beans as well as kinetics of the main (bio)chemical reactions linked to cooking quality deterioration during storage was designed as a guide for determining appropriate storage conditions to ensure cooking quality stability.

Recent Trends in Cereal- and Legume-Based Protein-Mineral Complexes: Formulation Methods, Toxicity, and Food Applications

Minerals play an important role in maintaining human health as the deficiency of these minerals can lead to serious health issues. To address these deficiencies, current research efforts are actively investigating the utilization of protein-mineral complexes as eco-friendly, non-hazardous, suitable mineral fortifiers, characterized by minimal toxicity, for incorporation into food products. Thus, we reviewed the current challenges in incorporating the cereal-legume protein-inorganic minerals complexes' structure, binding properties, and toxicity during fortification on human health. Moreover, we further reviewed the development of protein-mineral complexes, characterization, and their food applications. The use of inorganic minerals has been associated with several toxic effects, leading to tissue-level toxicity. Cereal- and legume-based protein-mineral complexes effectively reduced the toxicity, improved bone mineral density, and has antioxidant properties. The characterization techniques provided a better understanding of the binding efficiency of cereal- and legume-based protein-mineral complexes. Overall, understanding the mechanism and binding efficiency underlying protein-mineral complex formation provided a novel insight into the design of therapeutic strategies for mineral-related diseases with minimal toxicity.

Physicochemical and chemical properties of mung bean protein isolate affected by the isolation procedure

The effects of different mung bean protein isolation methods on the chemical composition, the physicochemical properties, and selected antinutritional factors of mung bean protein isolates were investigated. Six protein isolates were prepared by isoelectric precipitation at different extraction pH levels (pH 8 and 9), by micellization, and by hybrid isolation at varying salt concentrations (0.25 M, 0.50 M, 0.75 M). The extraction conditions affected the amount of antinutritive compounds of the isolates. Compared to mung bean flour, micellization reduced phytic acid content by approximately 48% and trypsin inhibitor activity by around 88%. The remaining phytic acid concentration of the isolates influenced their re-solubility, particularly under acidic conditions. The protein isolates exhibited significant differences in surface hydrophobicity and thermal characteristics, indicating structural modifications caused by the extraction methods. Micellization and extraction at pH 8 were identified as mildest isolation methods, as evidenced by the highest enthalpy values. SDS-PAGE analysis demonstrated an enrichment of globulins and comparable protein profiles among the isolates, suggesting that the observed differences arise from conformational changes rather than variations in protein composition. The product yield in protein extraction from mung beans ranged from 8% to 19%, emphasizing the importance of enhancing overall extraction efficiency or exploring the utilization of by-products obtained during the protein isolation process.

Enhancing micronutrient absorption through simultaneous fortification and phytic acid degradation

Phytic acid (PA), an endogenous antinutrient in cereals and legumes, hinders mineral absorption by forming less bioavailable, stable PA-mineral complexes. For individual micronutrients, the PA-to-mineral molar ratio below the critical level ensures better bioavailability and is achieved by adding minerals or removing PA from cereals and pulses. Although several PA reduction and fortification strategies are available, the inability to completely eradicate or degrade PA using available techniques always subdues fortification's impact by hindering fortified micronutrient absorption. The bioavailability of micronutrients could be increased through simultaneous PA degradation and fortification. Following primary PA reduction of the raw material, the fortification step should also incorporate additional essential control stages to further PA inactivation, improving micronutrient absorption. In this review, the chemistry of PA interaction with metal ions, associated controlling parameters, and its impact on PA reduction during fortification is also evaluated, and further suggestions were made for the fortification's success.

Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties

Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (Vicia faba), yellow pea (Pisum sativum), and oat (Avena sativa)). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in cereals impair the sensory properties of the resulting food products, and few mitigation methods are successful. The functional properties of faba bean, pea, and oat are comparable to those of soy, which makes them usable for 3D printing, gelation, emulsification, and extrusion. Enzymatic treatment, fermentation, and fibrillation can be applied to improve the nutritional value, sensory attributes, and functional properties of all the three crops assessed, making them suitable for replacing soy in a broad range of products, although more research is needed on all attributes.

Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus)

To develop novel processes for valorizing agro-industry side-streams, canola (Brassica napus) oil press cakes (CPC) were treated with lactic acid bacteria, carbohydrase, and protease. Altogether 29 protein-rich liquid fractions were obtained, of which the composition was analyzed using chromatographic and mass spectrometric methods. A clear association was revealed between the treatments and phenolic profile. Applying certain lactic acid bacteria enhanced the release of sinapic acid, sinapine, glycosylated kaempferols, and other phenolic compounds from CPC. Co-treatment using protease and Lactiplantibacillus plantarum was effective in degrading these compounds. The fraction obtained after 16 h of hydrolysis (with Protamex® of 2% dosage) and 48 h of fermentation (using L. plantarum) contained the lowest phenolic content (0.2 g/100 g DM) and a medium level of soluble proteins (78 g/100 g) among all samples studied. The fractions rich in soluble proteins and low in phenolics are potential food ingredients with improved bioavailability and sensory properties.

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

Plant-based protein products, represented by "plant meat", are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles, as well as the emerging strategies, are given equal importance. The knowledge gap between the use of plant proteins and animal proteins is also described, such as poor functional properties, insufficient texture, low protein biomass, allergens, and off-flavors, etc. Furthermore, the nutritional and health benefits of plant-based protein products are highlighted. Lately, researchers are committed to exploring novel plant protein resources and high-quality proteins with enhanced properties through the latest scientific and technological interventions, including physical, chemical, enzyme, fermentation, germination, and protein interaction technology.

Dephytinized flaxseed flours by phytase enzyme and fermentation: functional ingredients to enhance the nutritional quality of noodles

BACKGROUND

Phytic acid is an antinutritional compound that reduces the bioavailability of minerals and proteins. Flaxseed is a rich source of unsaturated fatty acids and antioxidants. In this study, flaxseed flour was dephytinized by phytase enzyme and fermentation. Untreated and dephytinized flaxseed flours were used in noodle production at 0%, 10%, 20% and 30% levels to improve nutritional quality.

RESULTS

The addition of flaxseed flours did not show an adverse effect on the cooking loss values of noodles (4.22-4.85%). Firmness values of noodles containing 10% flaxseed flour were close to the control (0% flaxseed flour). The ash, protein and fat levels of noodles were enhanced with the addition of flaxseed flours. The use of 30% phytase-treated flaxseed flour in noodles elicited lower phytic acid concentration (1.35 g kg^-1 ) than the control (1.52 g kg^-1 ). The greatest total phenolic contents in noodles were obtained with the inclusion of fermented flour. Besides that, noodles made from flaxseed flours exhibited stronger antioxidant activity than the control. The overall acceptability scores of noodles containing 10% and 20% dephytinized flours were close to the control.

CONCLUSION

The findings demonstrated that the inclusion of dephytinized flaxseed flours up to 20% can allow the production of functional noodles with acceptable quality. Moreover, phytase enzyme treatment method revealed lower phytic acid content than fermentation method in noodles and better antioxidant properties than untreated noodles. © 2022 Society of Chemical Industry.

Assessment of Protein Nutritional Quality of Novel Hairless Canary Seed in Comparison to Wheat and Oat Using In Vitro Static Digestion Models

Hairless canary seed (Phalaris canariensis L.) is a novel true cereal that is now approved for human consumption in Canada and the United States. This true cereal grain has higher protein content (22%) than oat (13%) and wheat (16%) and represents a valuable source of plant proteins. Assessment of canary seed protein quality is therefore essential to evaluate its digestibility and ability to provide sufficient amounts of essential amino acids for human requirements. In this study, the protein nutritional quality of four hairless canary seed varieties (two brown and two yellow) were evaluated in comparison to oat and wheat. The assessment of anti-nutrients contents (phytate, trypsin inhibitor activity, and polyphenols) showed that brown canary seed varieties had the highest content in phytate and oat the highest in polyphenols. Trypsin inhibitor level was comparable among studied cereals, but slightly higher in the brown canary seed Calvi variety. In regard to protein quality, canary seed had a well-balanced amino acid profile and was particularly high in tryptophan, an essential amino acid normally lacking in cereals. The in vitro protein digestibility of canary seeds as determined by both the pH-drop and INFOGEST (international network of excellence on the fate of food in the gastrointestinal tract) protocols appears slightly lower than wheat and higher than oat. The yellow canary seed varieties showed better overall digestibility than the brown ones. For all studied cereal flours, the limiting amino acid was lysine. The calculated in vitro PDCAAS (protein digestibility corrected amino acid score) and DIAAS (digestible indispensable amino acid score) were higher for the yellow C05041 cultivar than the brown Bastia, similar to those of wheat, but lower than those of oat proteins. This study demonstrates the feasibility and utility of in vitro human digestion models for the assessment of protein quality for comparison purpose.

The Contribution of Phytate-Degrading Enzymes to Chicken-Meat Production

The contribution that exogenous phytases have made towards sustainable chicken-meat production over the past two decades has been unequivocally immense. Initially, their acceptance by the global industry was negligible, but today, exogenous phytases are routine additions to broiler diets, very often at elevated inclusion levels. The genesis of this remarkable development is based on the capacity of phytases to enhance phosphorus (P) utilization, thereby reducing P excretion. This was amplified by an expanding appreciation of the powerful anti-nutritive properties of the substrate, phytate (myo-inositol hexaphosphate; IP₆), which is invariably present in all plant-sourced feedstuffs and practical broiler diets. The surprisingly broad spectra of anti-nutritive properties harbored by dietary phytate are counteracted by exogenous phytases via the hydrolysis of phytate and the positive consequences of phytate degradation. Phytases enhance the utilization of minerals, including phosphorus, sodium, and calcium, the protein digestion, and the intestinal uptakes of amino acids and glucose to varying extents. The liberation of phytate-bound phosphorus (P) by phytase is fundamental; however, the impacts of phytase on protein digestion, the intestinal uptakes of amino acids, and the apparent amino acid digestibility coefficients are intriguing and important. Numerous factors are involved, but it appears that phytases have positive impacts on the initiation of protein digestion by pepsin. This extends to promoting the intestinal uptakes of amino acids stemming from the enhanced uptakes of monomeric amino acids via Na⁺-dependent transporters and, arguably more importantly, from the enhanced uptakes of oligopeptides via PepT-1, which is functionally dependent on the Na⁺/H⁺ exchanger, NHE. Our comprehension of the phytate-phytase axis in poultry nutrition has expanded over the past 30 years; this has promoted the extraordinary surge in acceptance of exogenous phytases, coupled with the development of more efficacious preparations in combination with the deflating inclusion costs for exogenous phytases. The purpose of this paper is to review the progress that has been made with phytate-degrading enzymes since their introduction in 1991 and the underlying mechanisms driving their positive contribution to chicken-meat production now and into the future.

Inositol hexaphosphate promotes intestinal adaptation in short bowel syndrome via an HDAC3-mediated epigenetic pathway

Background

Short bowel syndrome (SBS) has high morbidity and mortality rates, and promoting intestinal adaptation of the residual intestine is a critical treatment. Dietary inositol hexaphosphate (IP6) plays an important role in maintaining intestinal homeostasis, but its effect on SBS remains unclear. This study aimed at investigating the effect of IP6 on SBS and clarified its underlying mechanism.

Methods

Forty male Sprague-Dawley rats (3-week-old) were randomly assigned into four groups (Sham, Sham + IP6, SBS, and SBS + IP6 groups). Rats were fed standard pelleted rat chow and underwent resection of 75% of the small intestine after 1 week of acclimation. They received 1 mL IP6 treatment (2 mg/g) or sterile water daily for 13 days by gavage. Intestinal length, levels of inositol 1,4,5-trisphosphate (IP3), histone deacetylase 3 (HDAC3) activity, and proliferation of intestinal epithelial cell-6 (IEC-6) were detected.

Results

IP6 treatment increased the length of the residual intestine in rats with SBS. Furthermore, IP6 treatment caused an increase in body weight, intestinal mucosal weight, and IEC proliferation, and a decrease in intestinal permeability. IP6 treatment led to higher levels of IP3 in feces and serum, and higher HDAC3 activity of the intestine. Interestingly, HDAC3 activity was positively correlated with the levels of IP3 in feces (r = 0.49, P = 0.01) and serum (r = 0.44, P = 0.03). Consistently, IP3 treatment promoted the proliferation of IEC-6 cells by increasing HDAC3 activity in vitro. IP3 regulated the Forkhead box O3 (FOXO3)/Cyclin D1 (CCND1) signaling pathway.

Conclusion

IP6 treatment promotes intestinal adaptation in rats with SBS. IP6 is metabolized to IP3 to increase HDAC3 activity to regulate the FOXO3/CCND1 signaling pathway and may represent a potential therapeutic approach for patients with SBS.

Phytate Intake, Health and Disease: "Let Thy Food Be Thy Medicine and Medicine Be Thy Food"

Phytate (myo-inositol hexakisphosphate or InsP6) is the main phosphorus reservoir that is present in almost all wholegrains, legumes, and oilseeds. It is a major component of the Mediterranean and Dietary Approaches to Stop Hypertension (DASH) diets. Phytate is recognized as a nutraceutical and is classified by the Food and Drug Administration (FDA) as Generally Recognized As Safe (GRAS). Phytate has been shown to be effective in treating or preventing certain diseases. Phytate has been shown to inhibit calcium salt crystallization and, therefore, to reduce vascular calcifications, calcium renal calculi and soft tissue calcifications. Moreover, the adsorption of phytate to the crystal faces can inhibit hydroxyapatite dissolution and bone resorption, thereby playing a role in the treatment/prevention of bone mass loss. Phytate has a potent antioxidation and anti-inflammatory action. It is capable of inhibiting lipid peroxidation through iron chelation, reducing iron-related free radical generation. As this has the effect of mitigating neuronal damage and loss, phytate shows promise in the treatment/prevention of neurodegenerative disease. It is reported that phytate improves lipid and carbohydrate metabolism, increases adiponectin, decreases leptin and reduces protein glycation, which is linked with macrovascular and microvascular diabetes complications. In this review, we summarize the benefits of phytate intake as seen in in vitro, animal model, epidemiological and clinical trials, and we also identify questions to answer in the future.

Antioxidant properties of fermented soymilk and its anti-inflammatory effect on DSS-induced colitis in mice

Lactic acid-fermented soymilk as a new plant-based food has aroused extensive attention because of its effects on nutrition and health. This study was conducted to delve into the antioxidative and anti-inflammatory activities of lactic acid-fermented soymilk. To elucidate the key factors that affect the antioxidant properties of fermented soymilk, the strains and preparation process were investigated. Findings show that the fermented soymilk prepared using hot-water blanching method (BT-80) demonstrated a better antioxidant activity than that using conventional method (CN-20). Besides, a huge difference was observed among the soymilks fermented with different strains. Among them, the YF-L903 fermented soymilk demonstrated the highest ABTS radical scavenging ability, which is about twofold of that of unfermented soymilk and 1.8-fold of that of L571 fermented soy milk. In vitro antioxidant experiments and the analysis of H₂O₂-induced oxidative damage model in Caco-2 cells showed that lactic acid-fermentation could improve the DPPH radical scavenging ability, ABTS radical scavenging ability, while reducing the content of reactive oxygen species (ROS) and malondialdehyde (MDA) in Caco-2 cells induced by H₂O₂, and increasing the content of superoxide dismutase (SOD). Consequently, cells are protected from the damage caused by active oxidation, and the repair ability of cells is enhanced. To identify the role of fermented soymilk in intestinal health, we investigate its preventive effect on dextran sodium sulfate-induced colitis mouse models. Results revealed that the fermented soymilk can significantly improve the health conditions of the mice, including alleviated of weight loss, relieved colonic injury, balanced the spleen-to-body weight ratio, reduced the disease index, and suppressed the inflammatory cytokines and oxidant indexes release. These results suggest that YF-L903 fermented soymilk is a promising natural antioxidant sources and anti-inflammatory agents for the food industry. We believe this work paves the way for elucidating the effect of lactic acid-fermented soymilk on intestinal health, and provides a reference for the preparation of fermented soymilk with higher nutritional and health value.

Progress in bioactive surface coatings on biodegradable Mg alloys: A critical review towards clinical translation

Mg and its alloys evince strong candidature for biodegradable bone implants, cardiovascular stents, and wound closing devices. However, their rapid degradation rate causes premature implant failure, constraining clinical applications. Bio-functional surface coatings have emerged as the most competent strategy to fulfill the diverse clinical requirements, besides yielding effective corrosion resistance. This article reviews the progress of biodegradable and advanced surface coatings on Mg alloys investigated in recent years, aiming to build up a comprehensive knowledge framework of coating techniques, processing parameters, performance measures in terms of corrosion resistance, adhesion strength, and biocompatibility. Recently developed conversion and deposition type surface coatings are thoroughly discussed by reporting their essential therapeutic responses like osteogenesis, angiogenesis, cytocompatibility, hemocompatibility, anti-bacterial, and controlled drug release towards in-vitro and in-vivo study models. The challenges associated with metallic, ceramic and polymeric coatings along with merits and demerits of various coatings have been illustrated. The use of multilayered hybrid coating comprising a unique combination of organic and inorganic components has been emphasized with future perspectives to obtain diverse bio-functionalities in a facile single coating system for orthopedic implant applications.

Phytates as a natural source for health promotion: A critical evaluation of clinical trials

Phytates are a type of organophosphorus compound produced in terrestrial ecosystems by plants. In plant feeds, phytic acid and its salt form, phytate, account for 60%-80% of total phosphorus. Because phytate is a polyanionic molecule, it can chelate positively charged cations such as calcium, iron, and zinc. Due to its prevalence in vegetal tissues and the fact that people consume plants, phytate was first considered a potential health benefit. This updated review aims to summarize the current data on the results of clinical trials of phytates on human health, highlighting both beneficial and undesirable effects. To obtain these updated data, published papers in electronic databases such as PubMed/MedLine, TRIP database, Wiley, Google Scholar, Baidu, and Scopus were searched. Study results have shown that phytate can have beneficial health effects such as antioxidant, anticancer potential and reduction of pathological calcifications in blood vessels and organs; but also, negative effects by reducing the absorption of minerals important for maintaining the homeostasis of the human body. According to these recent results derived from recent clinical studies, phytates may be a potential natural source for health benefits. To improve clinical efficacy and human health benefits, further dose-response studies are needed to determine effective therapeutic doses and potential interactions with conventional drugs.

Impacts and Industrial Applications of Phytic Acid and Phytase

Phytic acid is an antinutritional compound that chelates P and essential divalent cations such as Fe, Ca, and Zn in cereals and major staple crops such as wheat, maize, rice, and sorghum. As a result, these cations cannot be absorbed by monogastric animals or humans: phytic acid has an inhibitory effect on nutrient uptake and its levels are negatively correlated with protein and starch digestibility. However, phytic acid can be degraded by the action of the enzyme phytase. Phytase plays important roles in the degradation of phytic acid and in increasing the nutritional quality of staple foods. Microbial phytase is a versatile enzyme that is beneficial for humans, animals, the environment, and the industry. In this review, we summarise the interaction of phytic acid with micronutrients, various approaches to enhancing the nutritional profile of staple foods by reducing the phytic acid content, and current knowledge of microbial-based phytase as a potential reducer of phytic acid.

A comparative review on the anti-nutritional factors of herbal tea concoctions and their reduction strategies

Tea is an important beverage consumed worldwide. Of the different types of tea available, herbal tea is an important beverage consumed owing to its popularity as a drink and stress relieving factors, several different herbal concoctions made from seeds, leaves, or roots are currently consumed and sold as herbal teas. The herbal teas are not the usual tea but "tisanes." They are caffeine free and popular for their medicinal property or immune boosters. Herbal tea formulations are popularly sold and consumed by millions owing to their health benefits as they are rich in antioxidants and minerals. However, plants are also known to contain toxic and anti-nutritional factors. Anti-nutritional factors are known to interfere with the metabolic process and hamper the absorption of important nutrients in the body. These anti-nutritional factors include saponins, tannins, alkaloids, oxalates, lectins, goitrogens, cyanogens, and lethogens. These chemicals are known to have deleterious effects on human health. Therefore, it is important to understand and assess the merits and demerits before consumption. Also, several techniques are currently used to process and reduce the anti-nutrients in foods. This review is focused on comparing the contents of various anti-nutritional factors in some underutilized plants of North-East India used as herbal tea along with processing methods that can be used to reduce the level of these anti-nutrients.

Increasing Heavy Metal Tolerance by the Exogenous Application of Organic Acids

Several metals belong to a group of non-biodegradable inorganic constituents that, at low concentrations, play fundamental roles as essential micronutrients for the growth and development of plants. However, in high concentrations they can have toxic and/or mutagenic effects, which can be counteracted by natural chemical compounds called chelators. Chelators have a diversity of chemical structures; many are organic acids, including carboxylic acids and cyclic phenolic acids. The exogenous application of such compounds is a non-genetic approach, which is proving to be a successful strategy to reduce damage caused by heavy metal toxicity. In this review, we will present the latest literature on the exogenous addition of both carboxylic acids, including the Kreb's Cycle intermediates citric and malic acid, as well as oxalic acid, lipoic acid, and phenolic acids (gallic and caffeic acid). The use of two non-traditional organic acids, the phytohormones jasmonic and salicylic acids, is also discussed. We place particular emphasis on physiological and molecular responses, and their impact in increasing heavy metal tolerance, especially in crop species.

Thermally stable and acidic pH tolerant mutant phytases with high catalytic efficiency from Yersinia intermedia for potential application in feed industries

Heat- and pH-stable phytase efficiently hydrolyzes phytic acid. In this research, heat- and pH-stable mutant phytases, T⁸³R, L²⁸⁷R, and T⁸³R/L²⁸⁷R were generated by site-directed mutagenesis from Yersinia intermedia. After the induction and expression of recombinant wild-type and mutant phytases in E. coli BL21, the enzymes were purified using nickel sepharose affinity chromatography, and characterized kinetically and thermodynamically using spectroscopy methods. The mutants showed optimum activity at pH 5.15 and 55-61 °C. The catalytic efficiencies of T⁸³R, L²⁸⁷R, T⁸³R/L²⁸⁷R, and wild-type phytases were calculated to be 2941, 29346, 4906, and 6917 mmol/L^-1s^-1, respectively. Moreover, after the incubation of T⁸³R, L²⁸⁷R, wild-type, and T⁸³R/ L²⁸⁷R phytases at 100 °C for 1 h, the enzymes retained 22, 5, 4, and 2% of their initial activities, respectively. In addition, T⁸³R, T⁸³R/L²⁸⁷R, L²⁸⁷R, and wild-type phytases retained 82, 44, 16 as well as 11% of their initial activities after 1 h at pH 5.15, respectively. Among these mutants, T⁸³R mutant showed 18% increase in thermal stability, 71% increase in pH stability, and +0.103 KJ/mole increase in ΔΔG, while the catalytic efficiency and ΔΔG value of L²⁸⁷R mutant increased by 4 times and +0.0903 KJ/mole, respectively. Thus, the mutants have the potential to be used in feed industries to increase the bioavailability of minerals while decreasing soil and water pollution.